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Skillet Packet Salmon
Stainless steel and cast-iron skillets worked equally well, but both needed 5 minutes to heat before adding the packet. Six-ounce fillets were the perfect size to fit all four in one packet. If the fillets were thinner than 1 inch or thicker than 1¼ inches, we needed to adjust the cooking time down or up, respectively.
4
Servings
Tip
Don’t hesitate to remove the packet from the skillet a little early if you think it’s cooking too quickly. It’s easy to return it to the skillet.
50 min
15 min active
Ingredients
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4
6-ounce center-cut skinless salmon fillets (1 to 1¼ inches thick
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Kosher salt and ground black pepper
Directions
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01Remove the salmon from the refrigerator and let sit at room temperature for 20 to 30 minutes. Pat the salmon dry with paper towels and season the fillets all over with salt and pepper. Place a 12-by-24-inch sheet of foil on the counter, shiny side down. Fold in half to form a 12-inch square. Unfold the foil and drizzle the oil evenly over half of the foil (one of the 12-inch squares), leaving a 3-inch border.
Thank you so much- this solved my problems with reducing the odors associated with cooking fish in a kitchen with really poor ventilation. The texture was perfect even though my filet was thinner than an 1"; it only needed 4 minutes and it sat for 5 minutes.